Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
Int J Food Microbiol. 2023 Dec 16;407:110437. doi: 10.1016/j.ijfoodmicro.2023.110437. Epub 2023 Oct 6.
The present study investigated the effect of fish gelatin/chitosan-based (FG/CS-based) films incorporated with lemon essential oil (LEO) on grass carp fillets in terms of moisture status, total volatile basic nitrogen (TVB-N), and microbial community succession during chilled (4 °C) and iced (0 °C) storage. Low-field nuclear magnetic resonance (LF-NMR) revealed that the active films remarkably inhibited moisture transformation from being the immobilized to free water in grass carp fillets, accompanied with the reduced T relaxation time. Besides, magnetic resonance imaging (MRI) detected a higher density of proton in the treated fish samples, indicating that the active films could improve the water-holding capacity of fish samples. Moreover, high-throughput 16S rRNA sequencing suggested that the FG/CS-based films loaded with LEO efficiently decreased the relative abundance of the bacterial genera Shewanella and Aeromonas in grass carp fillets, with minimal accumulation of TVB-N during storage. Additionally, the low storage temperature (0 °C) could further enhance the preservative effect of the active films on the fish samples, which together prolonged their shelf-life to 18 days. Overall, the combination of the active films and iced storage could provide a promising strategy to preserve grass carp fillets.
本研究探讨了鱼明胶/壳聚糖（FG/CS）基薄膜中添加柠檬精油（LEO）对草鱼鱼片在冷藏（4°C）和冰藏（0°C）过程中水分状态、总挥发性碱性氮（TVB-N）和微生物群落演替的影响。低场核磁共振（LF-NMR）表明，活性薄膜显著抑制了草鱼鱼片内水分从结合水向游离水的转化，同时 T2 弛豫时间缩短。此外，磁共振成像（MRI）检测到处理后的鱼样中质子密度更高，表明活性薄膜可以提高鱼样的持水能力。此外，高通量 16S rRNA 测序表明，负载 LEO 的 FG/CS 基薄膜有效地降低了草鱼鱼片中产碱杆菌属和气单胞菌属的相对丰度，在储存过程中 TVB-N 的积累最小。此外，较低的储存温度（0°C）可以进一步增强活性薄膜对鱼样的保鲜效果，共同将其货架期延长至 18 天。总的来说，活性薄膜和冰藏的结合为草鱼鱼片的保鲜提供了一种有前途的策略。
